🍠 Mediterranean Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

Golden roasted sweet potatoes filled with a creamy spinach–mushroom mixture, fresh herbs, and salty feta.

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🛒 Ingredients (Serves 4)

Sweet Potatoes

• 4 medium sweet potatoes

• 2 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

Mediterranean Filling

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3–4 garlic cloves, minced

• 250g (8 oz) mushrooms, sliced

• 3 cups fresh spinach

• 1 tsp dried rosemary OR 1 tbsp fresh chopped rosemary

• ½ tsp dried oregano

• ½ tsp paprika

• Salt & pepper to taste

• ⅓ cup crumbled feta cheese

• 1–2 tbsp lemon juice

Optional Add-Ins

• Cherry tomatoes

• Sun-dried tomatoes

• Olives

• Pine nuts

• A drizzle of tahini or yogurt on top

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🔪 Instructions

1. Roast the Sweet Potatoes

1. Preheat oven to 200°C / 400°F.

2. Wash sweet potatoes, pierce with a fork, rub lightly with olive oil, and sprinkle salt + pepper.

3. Place on a baking sheet and roast 45–55 minutes, until soft.

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2. Prepare the Filling

1. Heat 2 tbsp olive oil in a skillet.

2. Add onion and sauté 2–3 minutes until soft.

3. Add garlic and cook 30 seconds.

4. Add sliced mushrooms and cook until browned (5–7 minutes).

5. Add rosemary, oregano, paprika, salt, and pepper.

6. Add spinach and cook until wilted.

7. Remove from heat; stir in lemon juice and feta.

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3. Assemble the Stuffed Potatoes

1. Cut each roasted sweet potato open lengthwise.

2. Gently fluff the inside with a fork.

3. Spoon the warm Mediterranean mushroom–spinach filling into each potato.

4. Top with extra feta, herbs, or olive oil if desired.

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🍽️ Serve With

• Greek salad

• Lemon herb chicken or salmon

• Chickpea salad

• A bowl of lentil soup

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✨ Mediterranean Variations

• Add sumac for a tangy flavor

• Swap feta for goat cheese

• Add fresh dill or parsley

• Make it creamy with 2 tbsp Greek yogurt mixed into the filling